On Monday, I sailed from the World’s largest cruise ship port, Miami, aboard a 121,878 ton Cruise Ship.  Large? Hardly.  It is dwarfed by 40 other ships as the Cruise World expands, regularly building ships over twice this size. Launched just 8 years ago, it…

Andrew’s sister Lauren and I like to share “Comments” made by cooks about other people’s recipes.   Our particular favorites are when someone spends not one minute following the original recipe but instead enters their own little world and creates a dish that has absolutely nothing…

Michael and Jim of The Bridgehampton Florist are two of our best buddies.  They are also two of the most wildly talented individuals you could ever meet.   And just one of the things they do that sets them apart are tablesettings that are just out…

I’m not going to deny it.  I love beef. But times, as they say, have changed.  I try to go meatless more.  But there’s this primal desire for Beef.  I wondered how I could put a healthy spin on a Steak dinner and voilà, I…

I love “Milanese”, which is basically what this recipe is.  Veal Milanese is its much more expensive cousin.  In Argentina, where it’s wildly popular, it’s called simply “Milanesa” and it’s made with Beef.  In neighboring Chile it’s called Escalopa.  In Mexico, it’s back to being…

I sometimes think I should have called Chewing The Fat “Chewing the Pasta”.  I have such fondness for pasta that I make it on a weekly basis.  I am well aware of how many people eschew its carbohydrates. Sorry, they’re missing one of life’s great…

Cheese for Dessert?   The Europeans have served it for years.  Along with some fresh or preserved fruits, or a dessert wine, any fine cheese can be turned into a dessert course. And any cheese course can be greatly enhanced with a discovery we made at…

This dessert is a showboat.  It looks like it came straight from Paris’ best patisserie.  And indeed its inspiration did.  It was Dorie Greenspan’s introduction to French pastry, an all-strawberry version and the first pastry she tasted when she first set foot in France.  It…

Emerald Waterways takes to the Rhône With a Top Chef on Board Jun 20, 2017 | 4:26 pm By Monte Mathews Staff Writer Chef Fabien Morreale has created a special meal for the passengers of these ships. Glen and Karen Moroney The Australian Company Scenic…

            Baking can be a challenge in the heat. But the lure of local berries and the idea of incorporating them into a very simple cake sounds like a great idea.  Especially one like this  can be eaten virtually any time of the day. That…

 The focus of The Daily Meal, is, of course, food.  And so everything I write for them is about Food Events, Wine Touring and Culinary Travel.  I’m proud of my work and have acquired quite a portfolio of stories.  But many of my trips are…

Last Thursday’s  post about the first five days of my Rhine River Getaway, brought news from many of my fellow passengers and I was so glad to hear from them.  To me travel has always been about meeting people, making fresh discoveries together, learning, absorbing…

Dorie Greenspan’s Rhubarb Upside-Down Brown Sugar Cake with Fresh Strawberries and Crème Fraiche In the annals of Chewing the Fat, never has one cake come close to having a name as long as this one.  However, I could write a new adage: ‘the longer the…

         Last November, in the New York Times no less, came a story about a Burger that caused, in the words of my late father, “a big stink”.  There were no complaints about the burger itself. In fact, it is lauded as being New York’s…